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Recipe
Recipe courtesy Sandy Zielinski, New England Cooks Co-Host
Ingredients1/4 cup extra-virgin olive oil1 onion, chopped1 carrot, chopped4 oz. pancetta, chopped2 cloves garlic, 1 minced and 1 whole1 teaspoon…
Recipe
Recipe Courtesy Carol Day, New England Cooks Co-Host
Ingredients3 cups (18 oz.) semi-sweet chocolate chips1 14-oz. can sweetened condensed milk (not evaporated milk)1/2-to-1 cup chopped nuts (absolutely…
Recipe
Tuscan soup whose origins date back to the Middle Ages when it was prepared in the coastal region of Maremma. ... Acquacotta was once made with water, stale bread, onions, tomatoes, and olive oil, along with various vegetables and leftover ingredients that may have been available.
Sandy Zielinski, New England Cooks Co-Host.
My recent trip to Charleston, South Carolina has given me a whole new appreciation for grits. The fact that these can be made a day ahead of time and are…
Recipe
Ingredients3 cups flour1 cup oil2 cups sugar2 cups chopped nuts3 eggs1 teaspoon salt1 1/2 teaspoon vanilla1 teaspoon cinnamon1 8-oz. can crushed pineapple, with juice2 cups chopped, not mashed, bananas
Icing…
Recipe
The best-known lentil soup comes not from a manual of classic cuisine but from the biblical story of Jacob and Esau. In fact, lentil use goes back even further in history. Originating in the Middle East, lentils are believed to be the first legume ever cultivated.
Recipe
Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. Though grits are fairly healthy, they're typically served with high-calorie ingredients.
Sandy Zielinski, New England Cooks Co-Host.
Just back from South Carolina and tasted this wonderful cake at Kaminsky’s Dessert Cafe in downtown Charleston. While I added some “peeps” and coconut for…
Bram Towbin, Central Vermont TV Board of Directors.
Plainfield, Vermont features a number of wonderful maple sugaring farms. The local trees are tapped and the sap is boiled down on site. In addition…
Tony Campos, New England Cooks Co-Host.
Okay, they say winter is almost over, but after receiving two feet of snow last Wednesday, it doesn't feel like winter is almost over.
Try this comfort food…
